Go Sushi
Last inspected: Mar 30, 2026
64
Score
Inspectors have visited Go Sushi 12 times, with records going back to 2022. The newest entry in the record is dated Mar 30, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
Looking across the full record, “raw animal food stored over or with ready-to-eat food” is the recurring theme, flagged four times.
The city-wide average sits at 79, which Go Sushi's 64 doesn't quite reach. The record is unremarkable in either direction.
12
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
64
Dec 18, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi cooler at front counter raw fish stored above open container of sliced carrots, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-18: At sushi bar raw minced tuna stored above wasabi paste, discussed with operator who corrected storage of products. **Admin Complaint** **Corrected On-Site**
08A-05-6
86
Dec 10, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
37
Sep 4, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
67
Aug 25, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler plastic bowl of raw fish stored above containers of sauces, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-25: In reach in cooler at sushi bar raw salmon over imitation Krab meat, discussed with operator who corrected storage of products. **Admin Complaint** **Corrected On-Site**
08A-05-6
86
Jun 25, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged open plastic bag of raw pork stored directly on top of plastic packages of cooked eel, discussed with operator who corrected storage. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach in cooler plastic bowl of raw fish stored above containers of sauces, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking, discussed with operator who time marked product. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in three compartment sink, discussed with operator. **Warning**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar hand wash sink used to dump plastic tub of water, discussed with operator. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu items like tempura tuna roll and dynamite roll list Masago ( raw fish eggs ) as ingredient and menu item is not identify raw menu item, discussed with operator to update dining menu and to go menu. **Warning**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen employee water bottle stored on flip top cooler, discussed with operator who discarded water. **Corrected On-Site** **Warning**
12B-07-4
Basic - Bowl or other container with no handle used to dispense rice and dried tea, discussed with operator who discarded bowls and replaced with measuring spoons. **Corrected On-Site** **Warning**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and Sanitize ice machine. **Warning**
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. In three compartment sink frozen raw shrimp thawing I'm standing water, discussed with operator who turned on cold water for adequate flow. **Corrected On-Site** **Warning**
06-01-5
Basic - Food stored on floor. In kitchen bag of onions stored on floor, discussed with operator who removed onions from floor. **Corrected On-Site** **Warning**
08B-38-4
37
Jan 14, 2025
Routine - Food
4 critical violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Reach-in Cooler; Raw Shell Eggs stored above cream cheese Reach-in Cooler at Sushi Bar; Raw salmon and raw tuna stored above mayonnaise Operator fixed **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Reach-in Cooler; Raw Chicken stored above raw shrimp Operator fixed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At Reach-in Freezer; Raw Chicken stored above raw shrimp Operator fixed **Corrected On-Site**
08A-17-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator came from outside and begin handling food without washing hands first. Advised operator who washed hands **Corrected On-Site**
12A-16-4
55
Oct 22, 2024
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Observed parsley in thank you to go bag at reach in cooler by sushi bar area. Observed paper towel in direct contact with fish in freezer. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna over parsley and mayo sauce at reach in cooler by sushi bar. Observed raw tuna over carrots and seaweed salad at reach in cooler by sushi bar. Observed raw fish over sauces all products not in commercial packaging at reach in freezer at sushi bar. Educated operator on proper storage procedures. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw beef at flip top cooler in kitchen. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Observed Petroleum jelly over tofu paste in dry storage. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. Observed at reach in cooler tofu (45F - Cooling) cooling @ 3:10 since 1:00; 45F cooling @ 3:43 **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink near the bar area scouring pad in sink. **Corrected On-Site**
31A-11-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on counter at sushi bar where sushi is made. **Corrected On-Site**
21-44-1
37
Feb 15, 2024
Routine - Food
8 critical violations. 2 major violations.
View 10 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice 120F hot Holding, Per operator product stored for approximately 3 hours. Operator moved to microwave to reheat to 165F + **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Lysol over plates Operator stored properly **Corrected On-Site**
41-10-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Sushi bar . Sushi cook, handle raw fish for rolls then handle avocado, cream cheese for another roll Advised employee to wash hands
12A-12-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. On December 1 2023 Operator pay over the phone while doing the inspection 237474801 confirmation # license renewed during inspection **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw crab over cooked wontons Advised operator to stored properly **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna, raw salmon over cut carrots inside sushi cooler Operator stored properly **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice
01B-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form to operator
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator
11-26-1
25
Jul 26, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.... Vegetables, cooked pork with raw sea food in chase reach in freezer . **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cut carrots, seaweed in reach in cooler at sushi station. Operator properly stored . **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Not prep or portion today Raw shrimp 51° stored in double containers in flip top reach in cooler being held less than 4 hours , employee replace shrimp single container. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing.hanging wet towel in handwashing sink at kitchen , sushi station at front line.employee moved . **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled....table spray bottles , employee labeled. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public....huge amount personal food in reach in chase freezer . **Repeat Violation**
08B-49-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses...several wet clothe in sushi station , kitchen. Employee moved **Corrected On-Site** **Repeat Violation** **Admin Complaint**
21-12-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. ..rice spoon , tea spoon at server station. Employee moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
10-07-4
39
Jan 11, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Proper Hot and Cold Holding Temperatures
FL-21
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
27
Sep 14, 2022
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container in cut green onion . Employee moved paper towel **Corrected On-Site**
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw shrimp, raw beef in reach in cooler . Employee properly stored food **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw shrimp 59° in flip top reach in cooler at kitchen being held less than four hours. Employee moved to bottom acceptable cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking..sushi rice being held less than four hours. Employee time marked **Corrected On-Site**
03F-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Ice scoop handle in contact with ice in ice machine ...employee moved **Corrected On-Site**
10-08-5
47
Frequently Asked Questions
When was Go Sushi last inspected?
The most recent health inspection at Go Sushi on file is from Mar 30, 2026. The public record contains 12 inspections in total.
What is the most common violation at Go Sushi?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited four times, more than any other issue at Go Sushi.
How does Go Sushi compare to other restaurants in West Palm Beach?
Go Sushi most recently scored 64 out of 100, which is lower than the West Palm Beach average of 79.
Has Go Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Go Sushi have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Go Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Go Sushi inspected?
Based on the inspection history on file, Go Sushi is inspected around three times per year on average.
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